Abstract
The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO2 extraction (SC-CO2). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka variety (CP 65.3 mg/100 g; SC-CO2 extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class.
Highlights
A fast-growing world population, deficiencies in feed supply, and global bioenergy demands are the main reasons for the increasing amount of research into by-products and waste from agro-food processing
The aim of this study was to examine the nutritional, chemical, and sensory quality of oil obtained from the Podravka and Slavonka varieties of pepper seeds (Capsicum annuum L.) by the two green extraction methods (CP—cold pressing; SC-CO2 —supercritical CO2 extraction) at the laboratory level
Pepper Seed Flour—Nutritional and Chemical Analysis. Standard parameters such as moisture, fat, protein, and fibre content were determined in the pepper seeds, Podravka and Slavonka varieties (Table 4)
Summary
A fast-growing world population, deficiencies in feed supply, and global bioenergy demands are the main reasons for the increasing amount of research into by-products and waste from agro-food processing. It has been found that up to 39% of food waste is generated during manufacturing, and 5%. The utilization of food processing waste is very important for a sustainable agricultural economy [1,2]. Peppers as plant vegetables are within the Solanaceae family and the Capsicum genus. The Capsicum annuum L. species is the most cultivated one and there are a lot of varieties of Capsicum annuum L. Annual global production reached approximately 3.9 million tons (dried chillies and peppers) in The Capsicum annuum L. species is the most cultivated one and there are a lot of varieties of Capsicum annuum L. [3].
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